Easy Creamy Vegan Coleslaw

Black bowl with shredded cabbage and carrots in a creamy dressing topped with a lemon slice and some chopped chives.

Easy Creamy Vegan Coleslaw

This easy vegan coleslaw recipe is ready in 15 minutes or even less. It is a must-have side dish next to your favorite vegan burger. If you need something quick and light to prepare for a summer potluck or grill party, think of this classic coleslaw salad.

Course Sauce, Side Dish

Cuisine American, Vegan

Keyword coleslaw, dairy-free coleslaw, vegan coleslaw

Prep Time 15

Total Time 15

Servings servings

Calories 260kcal

Author Nandor Barta

Equipment

Mandolin

Ingredients

Coleslaw salad mix

½ head Cabbage
2 Carrots

Dressing

½ cup Mayo -> gluten-free dairy-free mayo brands
1 Tbsp White Wine Vinegar or Apple Cider Vinegar -> gluten-free vinegar brands
1 ½ Tbsp Lemon juice
2 Tbsp Maple syrup or sweetener of your choice
Salt and Pepper to taste

US Customary - Metric

Instructions

Coleslaw salad mix

Use a pre-shredded coleslaw salad mix or shred the cabbage and grate the carrots as described below.

How to shred cabbage for coleslaw

Wash the cabbage head and remove the outer leaves. I usually go until I reach the first crispy, clean, light green leaves.
Cut off the stem, so the cabbage head lies flat on the cutting board. First, cut the cabbage head in the middle to have two halves. Then again, until you have quarters. Then, cut diagonally off the stem part at the bottom.
Now, you can begin the shredding. If you prefer to use a knife, lay the quarters on the cutting board using a flat side. Start cutting thin strips, as thin as you can manage.
If you have the strips, you can cut them half horizontally to make them shorter. If you want thinner, you can go vertically through them again with your knife.

How to shred carrots

The easiest way is to use a box cheese grater or a mandolin or the shredding blade of your food processor. But first, don't forget to wash and peel them.

Dressing

Add all ingredients (egg-free mayo, lemon juice, vinegar, sweetener, salt, and pepper) to a bowl and mix them separately.
Mix it with the shredded veggies. Serve and enjoy!

Video

Notes

The quickest way to make these is if you use a box grater* or a mandolin* or the shredding blade of your food processor*.
The Coleslaw tastes best after 1 hour in the fridge, but be aware that the cabbage loses water as a reaction to the salt in the dressing. There are 2 ways to avoid that as it largely depends on the water content of your cabbage.
- You can avoid that by sprinkling some salt on the shredded cabbage before mixing and waiting for 5 minutes to drain the water.
- Alternatively, you can leave the salt out and only sprinkle the coleslaw with salt right before serving.

Nutrition